20 minutes
A refreshing and vibrant salad featuring thinly sliced cucumber, summer squash, melon, apples, and grapes, all tossed in a tangy vinaigrette.
Cucumber, thinly sliced
each
Summer Squash, thinly sliced
each
Melon (e.g., Cavaillon), peeled, quartered, seeded, thinly sliced
each
Gala Or McIntosh Apples, thinly sliced
each
Grapes, halved or quartered, seeded if necessary
each
Aresto (or Other Verjuice)
cups
Flaky Sea Salt
pinches
to taste
1. Thinly slice the cucumber
First, thinly slice the cucumber. Using a Benriner or another vegetable slicer, create almost translucent slices.
2. Thinly slice the summer squash
Next, repeat the thin slicing process with the summer squash. The Benriner will help maintain consistency in the thickness of the slices.
3. Thinly slice the melon
After that, take the peeled, quartered, and seeded melon and thinly slice it as well.
4. Thinly slice the apples
Proceed by thinly slicing the apples, ensuring to avoid the cores.
5. Prepare the grapes
Once the main ingredients are prepared, add the halved or quartered grapes to the mix. If the grapes have seeds, remove them.
6. Make the vinaigrette
In a small bowl, whisk together ¼ cup of agresto (or verjuice), ¼ cup of extra virgin olive oil, a pinch of Maldon or another flaky sea salt, and some coarsely ground black pepper.
7. Toss the salad
Gently toss the prepared cucumber, squash, melon, apples, and grapes with half of the vinaigrette.
8. Serve the salad
Finally, serve the salad immediately with the remaining vinaigrette on the side.
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